Ingredients: |
Ingredients: 1 c melted butter 2 c white sugar 2 t lemon zest (zest the lemon before you juice it, set 1 t aside for the glaze) ¼ c fresh lemon juice (about 1 lemon, but reserve 1 T for the glaze) 1 t vanilla 3 eggs 3 c all purpose flour 1 t salt ½ t baking powder 1 t baking soda 2 c summer squash, grated (optional – 1 c blueberries and 1 T flour)
Glaze for the top 1 T melted butter ½ c powdered (confectioners) sugar 1 T lemon juice 1 t lemon zest
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Directions: |
Directions: Preheat oven to 325 degrees F. Grease with butter 2 loaf pans, 4 mini pans or 24 muffin tins Mix butter, sugar, lemon juice, lemon zest and vanilla in a mixing bowl By hand or with a mixer, add eggs one at a time until incorporated and then beat the batter for 2-3 minutes until very light and fluffy In a separate bowl, whisk together flour, salt, baking powder and baking soda Add dry ingredients to wet, about 1 c at a time, until just mixed Add squash to mix and stir just to blend If desired, mix blueberries gently with flour, and then add to mixture until just folded in Pour into prepared pans. Bake – 50-60 minutes for regular loaf, 40-50 minutes for mini loaves or 20-25 minutes for muffins – check with a toothpick, will come out clean. Allow to cook 10-15 minutes then turn out onto clean surface Make glaze – mix all ingredients until smooth – add a little water if needed to thin Drizzle glaze over top of warm bread
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